Branzino with Mesclun and Tomato–Herbes de Provence Vinaigrette

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Branzino, known as loup de mer, or "wolf of the sea" in French, is mild and sweet. Its delicate flavor pairs nicely with a summery tomato–and–mixed herb vinaigrette. Scoring the fish skin before cooking prevents the fillets from curling in the pan.

By

Justin Chapple

Updated on July 26, 2023

Tested by

Food & Wine Test Kitchen

Branzino with Mesclun and Tomato-Herbes de Provence Vinaigrette — Photo: Photo by Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen

Total Time:

30 mins

Servings:

4

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Ingredients

1 small beefsteak tomato (about 6 ounces), halved crosswise
½ cup extra-virgin olive oil, divided
3 tablespoons Champagne vinegar
2 teaspoons herbes de Provence
2 teaspoons kosher salt, divided
¾ teaspoon black pepper, divided
1 small garlic clove, finely grated (about 1/4 teaspoon)
4 (5-ounce) skin-on branzino fillets
5 ounces mesclun greens (about 10 cups)
1 cup loosely packed fresh flat-leaf parsley leaves
½ cup sliced (1/4- to 1/2-inch pieces) fresh chives
⅓ cup loosely packed fresh tarragon leaves
1 teaspoon fresh chervil leaves (optional)

Directions

Grate cut sides of tomato halves on small holes of a box grater into a medium bowl until only tomato skin remains in your hand; discard tomato skins. Add 6 tablespoons oil, vinegar, herbes de Provence, 1/2 teaspoon salt, 1/4 teaspoon pepper, and garlic to grated tomato in bowl; whisk until well combined. Set vinaigrette aside.
Place 1 branzino fillet, skin side up, over rim of a plate. Gently fold fillet over the rim to pull the skin taut. Using a sharp paring knife, score only the skin by making 3 to 4 shallow slashes, being careful not to cut too deep into the fillet. Repeat scoring process with remaining 3 fillets. Sprinkle both sides of fillets evenly with 1 teaspoon salt.
Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high. Add fillets, skin side down, to skillet; using a fish spatula (see Note), gently press each fillet to flatten. Cook, undisturbed, until skin is browned and crisp, about 4 minutes. Flip fillets; cook until just cooked through, 30 seconds to 1 minute. Transfer fillets, skin side up, to plates or a platter.
While fillets cook, toss together mesclun, parsley, chives, tarragon, and, if using, chervil in a large bowl to combine. Add 1/3 cup tomato vinaigrette, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper; toss well to coat.
Serve salad alongside branzino fillets, passing remaining vinaigrette (about 1/2 cup) at the table.